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Fresh Salmon Burgers

Juicy and flavorful salmon burgers topped with a refreshing tzatziki dressing, perfect for summer barbecues and family dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Salmon Burgers
  • 1 pound fresh salmon fillets, skin removed Use the freshest salmon for best flavor
  • 1/4 cup breadcrumbs (panko preferred) For added crunch
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • to taste Salt and pepper
  • Olive oil for cooking
For the Tzatziki Dressing
  • 1 cup Greek yogurt
  • 1/2 cucumber peeled and grated
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill, chopped
  • to taste Salt and pepper

Method
 

Preparation of Salmon
  1. In a large bowl, finely chop the fresh salmon fillets. Aim for small pieces—not a puree!
Mixing Ingredients
  1. Add the breadcrumbs, chopped onion, minced garlic, fresh dill, lemon juice, salt, and pepper to the bowl. Mix gently until all ingredients are incorporated.
Forming Patties
  1. Divide the mixture into equal parts and form them into patties, about 1-inch thick.
Cooking the Patties
  1. Heat olive oil in a skillet over medium heat.
  2. Cook the patties for about 5-7 minutes on each side, or until golden brown and cooked through. You can also grill them if you prefer!
Preparing Tzatziki Dressing
  1. In a separate bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, fresh dill, salt, and pepper. Mix well and refrigerate until serving.
Assembling the Burgers
  1. Serve the salmon patties on toasted buns with a generous scoop of tzatziki dressing. Enjoy!

Notes

Use fresh salmon for best results. Avoid overmixing ingredients to keep patties light. Chill patties before cooking for better shape retention. Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months.